The Lobster Thermidor was a lighter version of the classic recipe. It wasn't too rich or heavy.

From Adam Platt:

"...instead of being drowned in the usual gouts of egg yolk and brandy, the lobster Thermidor is steamed in its shell, then split in half and dripped with a few gentle teaspoons of Béarnaise sauce folded with bits of melting Piave cheese."http://www.grubstreet.com/2013/03/pla...